Slow Cooker Spaghetti Sauce

I love spaghetti. It is another all-time fave dinner of mine that I make probably twice a month. I always enjoy it with tomato sauce, and usually lean ground beef, and then I switch up the other ingredients to include random veggies such as onion, green pepper, mushroom, spinach, broccoli, you get the idea.

But tonight’s spaghetti was a new dish that I haven’t tried out before. Slow cooker spaghetti!

I was fantasizing about pasta during my BodyPump class yesterday, so when I woke up this morning I already knew that’s what I wanted to eat for dinner. I also knew I had a lot I wanted to get done tonight and didn’t want to spend any longer than necessary making din-dins (what Andrew’s grandma calls dinner…to babies, and cats :)).

Enter crock pot spaghetti sauce. This morning before I left for work I threw raw lean ground beef, a chopped onion, chopped green pepper, garlic, and a jar of Prego pasta sauce together into the crock pot, and stirred it up. I set it on low for my usual 12 hours (I’m sure 8 hours would be more than long enough though), and hoped for the best.

My fave sauce since I was a little girl 🙂

Andrew asked me how I expected this sauce to turn out, and I said: “How can you mess up spaghetti sauce?” I did worry all day that I’d be eating those words later…

But it worked out! Our house smelled delicious when I got home, so I hurried to the crock pot to check out the situation, and it looked fine! Although the sauce was a little darker than usual.

I quickly prepared some noodles (I usually use Catelli Healthy Harvest whole wheat or multigrain noods).

Noodley Doodleys

And also toasted two whole wheat English muffins, topped them with light shredded cheddar sprinkled with garlic salt, and broiled them for a few minutes in the oven until the cheese was nice and melty.

And then it was ready for eating!

Spaghetters

(That looks like a ridiculous amount of cheese on my English muffin, but I think it is a trick of the camera ;)).

It had a bit of a different taste than my regular spaghetti, but it was still good! I’d make it again for sure. This dinner was quick, easy, and delicious! ‘Cause that’s how I roll.

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3 responses to “Slow Cooker Spaghetti Sauce

  1. That looks like the exact right amount of cheese on that english muffin…i should know haha. Keep up the recipes buttercup…

  2. Have you tried, at the end of the 8-12 hours tossing in the spaghetti and turning on high for an hour? I mean uncooked. I have a recipe that does it that way.
    SunCitySue@centurylink.net